Guar Gum

Since guar gum has almost eight times the water-thickening potency of corn starch, so only a very small quantity is needed for producing sufficient viscosity. It can be used for thickening cold and hot liquids, making hot gels, light foams. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. The consistency of these flours allow the escape of gas released by leavening.